Festive Spiced Panna Cotta
A delicious, creamy panna cotta, infused with The Curious Cabinet Festive Spiced Cocktail Tea. Top with Chocolate Bourbon Cherries for extra indulgence.
INGREDIENTS
1 tbsp gelatin
3 tbsp water
2 cups heavy cream
1 cup whole milk
2 tbsp The Curious Cabinet Festive Spiced Tea
½ cup brown sugar
1 tsp vanilla extract
The Curious Cabinet Chocolate and Bourbon Cherries to garnish
METHOD
Combine gelatin and water in a small bowl and mix. Set aside.
To a saucepan over medium heat, add heavy cream, milk and tea. Once heated, remove from heat, allowing tea to steep for 30 minutes. Stir occasionally to avoid a skin from forming on the surface.
Once steeped, strain the mix into a clean saucepan, heating until 80ºC. Remove from heat and add in brown sugar, vanilla extract and gelatin water mix. Mix until the sugar and gelatin dissolves.
Allow mixture to sit and cool for 5 minutes. Stir again every few minutes to prevent a skin from forming.
Pour mixture into cups or ramekins, allowing them to cool completely to room temperature.
Cover with plastic wrap and put them in the fridge. Let them set for 4 hours or overnight.
Garnish with The Curious Cabinet Chocolate and Bourbon Cherries. Serve, and enjoy!
SHOP THE RECIPE
Chocolate Cherry Brownies
We’re thrilled to have our Choc-Bourbon Cherries featured in STORY Cocktails’ Chocolate Cherry Brownies recipe. These delicious brownies are tailored to be matched with their platinum winning Martinez.
Here is the recipe:
INGREDIENTS
125g butter
150g dark chocolate (70% cocoa solids)
60g The Curious Cabinet’s Choc-Bourbon Cherries
60g roasted pecans (optional)
1 cup caster sugar
60g cocoa powder
75g plain flower
¾ tsp baking powder
3 large free-range eggs
50g Cherry Ripe block chocolate (optional)
METHOD
1. Preheat the oven to 180°. Line a 20cm square baking tin (or the equivalent) with greaseproof paper.
2. Melt the butter and dark chocolate in a bowl over a saucepan of simmering water (don’t let the bowl touch the water).
3. Roughly chop the pecans and mix them with the cherries into the melted chocolate. Remove from heat.
4. In another bowl, add the sugar, then sift in the cocoa powder, flour and baking powder. Add to the melted chocolate mixture and stir until well combined.
5. Beat the eggs and mix in. Roughly chop and stir through the extra dark chocolate (if using).
6. Transfer the mixture to the tin, then bake in the oven for 30-35 minutes. You want them a little gooey in the middle.
7. Remove from the oven and allow to fully cool in the tray, before cutting into squares.
For a sophisticated, after dinner treat, serve with a chilled glass of STORY Cocktails Martinez.
New York Cheesecake with Chocolate & Bourbon Cherries
Thank you to the lovely @AdelaideMorse for sharing this amazing recipe combining a baked New York Cheesecake with our curiously delicious, bourbon infused, Chocolate Cherries. YUM!!
Adelaide credits this New York Cheesecake recipe to recipe to Bake Play Smile.
INGREDIENTS
• 375 g plain sweet biscuits crushed, like Arnott's Nice biscuits or graham crackers
• 250 g unsalted butter melted
• 750 g full fat cream cheese room temp
• 215 g (1 cup) caster sugar
• 1/2 teaspoon vanilla extract
• 2 teaspoons finely grated lemon rind
• 1 tsp lemon juice
• 2 tablespoons plain flour
• 4 eggs room temp
• 300 ml full fat sour cream room temp
• 125 g fresh blueberries
• 2 tb sifted icing sugar
METHOD
The Base
Preheat oven to 160 degrees celsius (140 degrees celsius if using fan-forced).
Grease and then line the base and sides of a 23cm springform pan with non-stick baking paper (see tips for details).
Finely crush the biscuits in a food processor and then place into a large bowl.
Add the melted butter and mix thoroughly until well combined.
Spoon half of the biscuit crumbs onto the base of the prepared tin. Use a glass to press the mixture down evenly (you will also need to use a spoon to press the edges down firmly).
Press the remaining half of the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).
Chill in the fridge for 30 minutes.
The Filling
Beat the cream cheese, sugar, vanilla, lemon juice and lemon rind with electric beaters until just combined (don't over-beat).
Gently beat in the flour followed by the eggs (1 at a time). Beat until just combined.
Stir through the sour cream.
Putting it Together
Gently pour the cream cheese mixture into the base of the tin.
Place the the tin onto a baking tray and bake for 1 1/4 hours or until just set in the centre. Do not open the oven during the cooking time or the cheesecake will crack and sink (see recipe tips below).
Turn the oven off and leave the cheesecake in the oven with the door closed for 2 hours.
Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin).
After a minimum of 4 hours in the fridge (preferably overnight), carefully remove the cheesecake from the baking tin and remove the baking paper.
Allow to come to room temperature for 1 hour before serving and then top with The Curious Cabinet Chocolate Cherries.
Enjoy!